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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe from the cookbook The Salsa Book , ISBN 0-9612150-8-9. Although it calls for 1 Jalapeno or Serrano chile, as with every recipe I post, if you don't have the specific chile it calls for you can substitute with whatever type you have.However, if substituting with Habanero(s), I would add the chile after cooking, since I've found cooking Habanero(s) destroys the fruity aroma. This make a good alternative to cranberry sauce. Ingredients:
4 cups cranberries (fresh or frozen) |
1/2 cup red onion, chopped |
1 lime, juice of |
1/2 cup orange juice (preferably fresh-squeezed) |
2 small dried red chilies, crushed (any type) |
1 jalapenos or 1 serrano chili, minced |
1/2 cup brown sugar |
2 tablespoons honey (any type) |
Directions:
1. Using a food processor, chop the cranberries coarsely.
2. Toward the end processing, add the chopped onion and chop.
3. Simmer everything together for 10 minutes. Do not overcook to retain good texture.
4. If desired, chill the salsa down.
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